Quick & Easy 10-Minute Seaweed Jangajji (Seasoned Seaweed)
Make a Delicious Rice-Stealing Side Dish with Seaweed in Just 10 Minutes!
Today, we’re making ‘Gim Jangajji’, a fantastic dish using Korean superfood ‘seaweed’ (Gim) ^^
Main Ingredients- 5 sheets of Gimbap seaweed
Seasoning- 2 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Minced Onion
- 1 Tbsp Perilla Oil (Deulgireum)
- 2 Tbsp Oligosaccharide
- 1/2 Red Chili Pepper (thinly sliced)
- 2 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Minced Onion
- 1 Tbsp Perilla Oil (Deulgireum)
- 2 Tbsp Oligosaccharide
- 1/2 Red Chili Pepper (thinly sliced)
Cooking Instructions
Step 1
In a bowl, add 2 tablespoons of Soy Sauce (Jin Ganjang).
Step 2
Add 1 tablespoon of Plum Extract (Maesilcheong) and mix.
Step 3
Stir in 1 tablespoon of finely minced onion for added flavor.
Step 4
Add 1 tablespoon of aromatic Perilla Oil (Deulgireum).
Step 5
Pour in 2 tablespoons of Oligosaccharide for a touch of sweetness.
Step 6
Thinly slice 1/2 red chili pepper and add it to the seasoning mixture. Stir well until all ingredients are evenly combined to complete the sauce. For an extra kick, you can add a pinch of Cheongyang chili pepper, if desired.
Step 7
Tear the Gimbap seaweed sheets into bite-sized pieces, about 3-4 cm wide, using your hands. Tearing them too small might affect the texture.
Step 8
Generously drizzle the prepared seasoning sauce over the torn seaweed pieces and gently mix. It’s best enjoyed immediately for a slightly crisp texture. Personally, I prefer placing the seaweed on a plate and pouring the sauce over it right before serving to maintain its crispiness.
Step 9
However, you can also let it sit for about 5-10 minutes after adding the sauce if you prefer a softer texture with the flavors fully absorbed. Feel free to adjust to your preference! Enjoy your delicious meal today! ^^
